Lindsay Cook Shop

Ingredients
1 lb carrots (with small cores) peeled and coarsely grated
1/2 cup golden or crimson raisins
1/4 cup extra virgin olive oil
2 Tbsp honey
2 Tbsp + 2 tsp freshly juiced lemon juice
2 Tbsp + 2 tsp orange flower water
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon, or more to taste
Salt and pepper, lightly sprinkled to taste
Chopped fresh mint for garnish

Method
Combine all the ingredients except mint.

Chill in refrigerator several hours or overnight.

Serve garnished with slivers of mint leaves

INGREDIENTS
For the Berbere Spice:

1½ teaspoons smoked paprika

1 teaspoon coriander seeds

½ teaspoon fenugreek

½ teaspoon garlic powder

¼ teaspoon allspice berries

¼ teaspoon chile flakes

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon nigella seeds

¼ teaspoon ground nutmeg

2 black cardamom pods

1 whole clove

For the Moroccan-Spiced Carrots:

24 (about 2 to 3 pounds) heirloom baby carrots, scrubbed and trimmed

4 tablespoons olive oil, divided

Kosher salt, to taste

½ cup sunflower seeds

3 tablespoons dill, finely chopped

DIRECTIONS
1. Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.

2. Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.

3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spice and dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.